Moroccan Carrots

Adapted from Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook.

If you use the tri-color carrots that have started turning up in supermarkets and Trader Joe's, the result is gorgeous.

Serves 4 to 6.

Ingredients

Zahav Moroccan carrots portrait med res.jpg

6 large carrots or 8 - 10 slimmer carrots, peeled

Kosher salt

1 garlic clove, minced

1/4 cup olive oil

1/4 cup orange juice

2 tablespoons lemon juice

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon Aleppo pepper or red chile flakes

1 teaspoon ground cumin

Instructions

1. Put the carrots in a large, deep skillet, just barely cover with water and add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 8 to 12 minutes depending on the thickness of the carrots. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut thicker carrots into half-inch-thick half-moons about and slice slimmer carrots into discs and set aside.

2. Simmer the carrot-cooking liquid until reduced and almost syrupy, about 15 minutes. Add the garlic and cook for about 1 minute more.  Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin and 1 teaspoon salt. Whisk well to combine. Toss the carrots in the mixture and refrigerate before serving.


Moroccan Carrots

Moroccan Carrots

Yield: Serves 4 to 6
Author: Recipe by Michael Solomonov and Steven cook; adaptation and headnote by Leslie Brenner
Adapted from 'Zahav: A World of Israeli Cooking' by Michael Solomonov and Steven Cook. If you use the tri-color carrots that have started turning up in supermarkets and Trader Joe's, the result is gorgeous.

Ingredients

  • 6 large carrots or 8 - 10 slimmer carrots, peeled
  • Kosher salt
  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon Aleppo pepper or red chile flakes
  • 1 teaspoon ground cumin

Instructions

  1. Put the carrots in a large, deep skillet, just barely cover with water and add a pinch of salt. Cook over medium-high heat until the carrots are just beginning to soften, 8 to 12 minutes depending on the thickness of the carrots. Remove the carrots with a slotted spoon and set aside; reserve the cooking liquid. When they are cool enough to handle, cut thicker carrots into half-inch-thick half-moons about and slice slimmer carrots into discs and set aside.
  2. Simmer the carrot-cooking liquid until reduced and almost syrupy, about 15 minutes. Add the garlic and cook for about 1 minute more. Off the heat, add the oil, orange juice, lemon juice, cilantro, mint, Aleppo pepper, cumin and 1 teaspoon salt. Whisk well to combine. Toss the carrots in the mixture and refrigerate before serving.
North African carrot recipes, Moroccan salad recipe, carrot recipe from Zahav, Moroccan carrots from Zahav
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